Berbere-Spiced Jollof Rice

Ingredients

• 3 cups Long-grain parboiled rice
• 0.5 cup Vegetable oil
• 2 medium Red onions, finely chopped
• 3 tablespoons Berbere spice blend
• 0.5 cup Tomato paste
• 3 whole Red bell peppers, blended
• 1 whole Scotch bonnet pepper, minced
• 4 cloves Garlic, minced
• 1 tablespoon Ginger, grated
• 4 cups Chicken or vegetable stock
• 1 teaspoon Thyme, dried
• 1 teaspoon Salt

Instructions

1. 1

   Rinse the rice thoroughly in cold water multiple times to remove excess starch until the water runs clear, then drain and set aside.

2. 2

   Heat the vegetable oil in a large heavy-bottomed pot over medium heat and sauté the chopped onions for 5-7 minutes until translucent.

3. 3

   Add the tomato paste and the Berbere spice blend to the oil, frying for about 5 minutes while stirring constantly to release the aromatics and reduce the acidity of the paste.

4. 4

   Stir in the blended red bell peppers, scotch bonnet, garlic, ginger, and thyme; cook the mixture until the oil begins to separate from the sauce.

5. 5

   Pour in the stock and add salt to taste, bringing the entire mixture to a rolling boil.

6. 6

   Add the washed rice to the pot, ensuring the liquid covers the rice by about an inch; stir once and cover tightly with a lid or aluminum foil.

7. 7

   Reduce the heat to low and steam for 25-30 minutes without opening the lid, allowing the rice to absorb the spicy tomato-berbere base.

8. 8

   Once the rice is tender, turn off the heat and let it rest for 10 minutes before fluffing with a fork to distribute the spices evenly.